Micreos, a pioneer in cutting-edge pathogen reduction technology, announces the results of a newly published scientific study which found that PhageGuard S, a new treatment for Salmonella reduction on food products, is more effective than lactic acid (LA) and peracetic acid (PAA). The findings are of particular interest to meat and poultry processors looking to minimize the use of chemicals in their production processes and protect worker safety.
This recent study[i], carried out by Assistant Professor Amilton de Mello and his team of researchers at the University of Nevada, concluded that traditional chemical treatments such as LA and PAA cut Salmonella levels by under 60%. However, PhageGuard S, a natural phage solution, significantly reduces bacterial levels, killing up to 94% of Salmonella in the samples tested. These results challenge the perceived effectiveness of traditional chemical interventions for foodborne pathogen control and highlight phages as a superior and more successful alternative for enhanced consumer safety.